On 2 Dec 2005 11:34:22 -0800, "aem" > wrote:

>
>Ben wrote:
>> We bought a fresh free range chicken from our usual butcher. We roasted it
>> and carved enough for our meal. We later carved the rest and found that meat
>> from the shoulder area was green. The bone cavity under that part was also
>> green, it did not smell any different. We put the carcass and the green meat
>> in a box in the fridge until we could show it to the butcher. His
>> explanation was "Air". He said that if air gets into the area between the
>> bone and the meat that it can turn green. Has anyone come across this
>> phenomena.
>> Ben
>
>Sounds unlikely to me. Never heard that the place "between the bone
>and the meat" had any special properties. I hope he refunded your
>money. You say you found this when carving the rest after having your
>meal. How much later? -aem

What kinda sandwiches ya got?

I got green ones and I got brown ones.

What's the green ones?

Either very new cheese or very old meat.

I'll take a brown one.


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